![Effects of culture conditions on acetic acid production by bacteria isolated from Ivoirian fermenting cocoa (<i>Theobroma cacao</i> L.) beans]()
Effects of culture conditions on acetic acid production by bacteria isolated from Ivoirian fermenting cocoa (<i>Theobroma cacao</i> L.) beansSoumahoro, Souleymane; Goualie, Bernadette G; Adom, Jacques N; Ouattara, Honoré G; Koua, Gisèle; Doue, Ginette G; Niamke, Sébastien L · Journal of Applied Biosciences · 2016